🇭🇷 Croatian · 🏙️ Dalmatia

🦑 Crni Rižot (Dalmatian black cuttlefish risotto)

4 servings · 60 min

Ingredients

• • Cuttlefish and calamari 1.2 kg (2 lb)
• • Water 3 liters
• • Unpeeled prawns 60 g
• • Large onions, diced 1½
• • Extra virgin olive oil ⅓ cup
• • Garlic cloves, diced 2-3
• • White wine ½ cup
• • White rice (carnaroli preferred) 1½ cups
• • Cuttlefish/squid ink from the ink sacs
• • Vegeta seasoning 1-2 tablespoons
• • Butter 50 g
• • Fresh parsley, chopped 3 tablespoons
• • Salt and pepper to taste

Method

1. 1 Carefully extract the ink sac from the calamari without rupturing it; set aside.
2. 2 Clean the cephalopods thoroughly and cut into small pieces.
3. 3 Combine the cephalopods and unpeeled prawns in a saucepan with the water until submerged.
4. 4 Bring to a boil, then simmer 20-30 minutes until tender.
5. 5 Drain, reserving the broth; keep the seafood warm and peel the prawns.
6. 6 Sauté the diced onions in olive oil over medium heat until translucent.
7. 7 Add the garlic and cook 1 minute, stirring.
8. 8 Add the wine and half the reserved broth; bring to a boil.
9. 9 Add the rice, season with salt, pepper, and Vegeta, and cook 10 minutes, stirring occasionally.
10. 10 Pour in the remaining broth along with the prawns, ink, and cephalopods; reduce heat to low.
11. 11 Simmer 10-15 minutes until the rice is al dente, stirring occasionally and adding water as needed to keep it creamy.
12. 12 Mix in the butter, garnish with fresh parsley, and serve.